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February 17, 2006
Entertaining Appetizer
Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
2/3 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2-pound) beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8-ounce) French bread baguette, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup (2 ounces) shaved fresh Parmesan cheese
Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice.
Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.
Yield: 16 servings (serving size: 1 sandwich)
CALORIES 136(33% from fat); FAT 5g (sat 1.8g,mono 1.5g,poly 0.3g); PROTEIN 12.6g; CHOLESTEROL 25mg; CALCIUM 94mg; SODIUM 314mg; FIBER 0.6g; IRON 1.7mg; CARBOHYDRATE 10g
Posted by Lisa at February 17, 2006 12:32 PM
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